PWO SG TECH Enrichment of vegetable oils based on available biomass
The edible oil industry in Flanders faces considerable challenges in terms of sustainability, health and technological progress. There is growing consumer demand for oils with natural additives. Edible oils are essential for various branches of the food industry, such as cooking, baking and frying. In addition, edible oils are used in the production of plant-based alternatives such as burgers, sausages, vegan cheeses, etc. However, such edible oils consist almost entirely of unsaturated fatty acids that are particularly sensitive to oxidation, which emphasises the need for antioxidants. Currently, synthetic antioxidants such as BHA, BHT and propyl gallate are used too often. There are concerns about the dependence on these products, which will be further restricted in the long term by the Green Deal that now applies to European ingredients. These increased regulations and sustainability requirements are forcing the sector to switch to natural alternatives. This is increasing the demand for available natural ingredients. Natural antioxidants are already available in the form of tocopherols, but there is a need to increase the availability of natural antioxidants.
The transition to natural antioxidants will initially entail higher costs, but in the longer term this could lead to a more stable and sustainable market. Companies that adapt quickly to the new requirements of the Green Deal can gain a competitive advantage by responding to the growing demand for sustainable products. By focusing on the implementation of natural antioxidants from local cultivation, it is possible to respond to this need. Various partners in the field of local biomass cultivation have expressed the demand and need for the valorisation of by-products that arise during the cultivation and processing of biomass.
This project focuses on two pillars: (1) focus on the production and characterisation of extracts derived from by-products from local cultivation. Recent eye-opening discussions have revealed a pressing need to valorise by-products generated during the processing of onions, garlic, chicory root, coffee grounds, ginger and hemp. These are included due to large-scale production and the fact that the by-products formed have not yet been used for high-value purposes. (2) Focus on stabilising oils, taking into account the requirements of the Green Deal. The derived extracts are used to stabilise edible oils. The completed PWO project “Use of natural antioxidants” and TETRA project “Wood4Emulsion” have built up expertise on the use of natural antioxidants from apple wood in high-fat food products and cosmetics. This research project will further expand this knowledge by allowing the extraction to take place in the edible oil itself.
By-products from the cultivation and processing of fruit/vegetables can be used in food. However, as these are not common ingredients, the adoption of extracts derived from these by-products in the edible oil industry is currently limited by various obstacles. The addition of a derived extract falls under the regulation of food additives. In order to actually add this ingredient, a dossier must be prepared that: (1) describes the extract; (2) contains safety data; and (3) describes its technological function. Facets 2, the safety data, must be assessed by a neutral and recognised laboratory. This means that the composition of the extract, its purity, microbiological safety and stability/shelf life must be determined. Many analyses have been standardised within the BIT-O laboratories, enabling us to carry out an initial screening to assess the feasibility of the extract as an additive.
